4 0 0 0 OA 味と化学構造(1)
- 著者
- 有吉 安男
- 出版者
- 公益社団法人 日本農芸化学会
- 雑誌
- 化学と生物 (ISSN:0453073X)
- 巻号頁・発行日
- vol.12, no.3, pp.189-196, 1974-03-25 (Released:2009-05-25)
- 参考文献数
- 37
- 被引用文献数
- 1
1 0 0 0 OA 味と硫黄化合物
- 著者
- 有吉 安男
- 出版者
- The Society of Synthetic Organic Chemistry, Japan
- 雑誌
- 有機合成化学協会誌 (ISSN:00379980)
- 巻号頁・発行日
- vol.35, no.5, pp.369-374, 1977-05-01 (Released:2009-11-13)
- 参考文献数
- 55
- 被引用文献数
- 3 2
The phenomenon of taste is best explained by selective adsorption of taste stimuli onto a taste receptor. The sulfur-containing compounds taste sweet, sour, salty, or flavorous, depending on their chmical structures. The structure-taste relationships of sulfur-containing compounds, such as sugars, amino acids, peptides, sulfamic acids, saccharin derivatives, oxathiazinone dioxides, thioureas, and 5'-nucleotides, are discussed. The recent concept of the taste receptor sites is also described.